From the Executive Kitchen of Salad Savoy Corp.:
2-1/4 cups Carnival® Multi-Color Cauliflower, cut into 1″ florets
1 medium onion, finely chopped
2 celery ribs, strings removed, finely chopped
3 tablespoons unsalted butter
2 cups chicken broth
1 cup plus 2 tablespoons whole milk, divided
1 teaspoon cornstarch
1/3 cup (2 ounces) crumbled Stilton cheese
1/2 cup light cream or half-and-half
1/8 teaspoon salt
1/4 teaspoon white pepper
- In a 3-1/2- to 4-quart heavy saucepan, cook the cauliflower, onion, and celery in the butter over medium heat for 8 to 10 minutes, or until the onion and celery are softened, stirring occasionally.
- Reduce the heat to low. Add the broth and 1 cup milk; cover and simmer for about 25 minutes, until the cauliflower is very tender.
- In a blender or food processor, purée the cauliflower mixture in 2 batches until very smooth; return mixture to cleaned saucepan and bring to a simmer.
- In a small bowl, whisk together the cornstarch and remaining 2 tablespoons milk until the cornstarch is dissolved; add mixture to the soup and simmer for 1 to 2 minutes, whisking constantly, until the soup is slightly thickened. Add the Stilton, cream, salt, and pepper, and cook over low heat for about 1 minute, whisking constantly, until the Stilton is melted and the soup is smooth.
Give this a really fancy look by garnishing each serving with croutons and a bit of crumbled Stilton.